Pan-Seared Salmon with Cauliflower Rice and Fresh Green Beans

Tender salmon fillets seared to perfection, accompanied by light and fluffy cauliflower rice and crisp fresh green beans. This dish is seasoned simply with lemon, garlic, and fresh dill, providing a vibrant, nutrient-rich meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $7.51/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Carb
• Low-Sugar
• High-Protein

Tags

• sauté
• quick
• healthy
• savory
• fresh

Ingredients

• 1.5 pound salmon fillets (skin on or off)
• 1 tablespoon olive oil
• 1 head cauliflower (large)
• 1 pound green beans
• 3 clove garlic (minced)
• 1 lemon
• 2 tablespoon fresh dill (chopped)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 pinch red pepper flakes

Instructions

1. Pat salmon fillets dry and season generously with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside.
2. Wash and trim the green beans. In a large skillet or non-stick pan, heat 1/2 tablespoon olive oil over medium-high heat. Add the green beans and half of the minced garlic, cooking for 5-7 minutes, stirring occasionally, until tender-crisp. Remove from pan and set aside.
3. While green beans are cooking, break the cauliflower into florets and process in a food processor until it resembles rice. Alternatively, use pre-riced cauliflower.
4. In the same skillet, add the remaining 1/2 tablespoon olive oil. Add the cauliflower rice and remaining minced garlic, cooking for 5-7 minutes, stirring occasionally, until tender. Season with 1/4 teaspoon kosher salt, remaining 1/4 teaspoon black pepper, and a pinch of red pepper flakes if using. Stir in 1 tablespoon chopped fresh dill.
5. Push cauliflower rice to one side of the skillet (or transfer to a plate). In the empty side of the pan, add the seasoned salmon fillets, skin-side down if applicable. Sear for 4-6 minutes per side, depending on thickness, until cooked through and flaky.
6. Remove salmon from the skillet. Squeeze half of the lemon over the salmon and green beans. Serve the salmon with the speedy cauliflower rice and fresh green beans. Garnish with remaining 1 tablespoon fresh dill and a lemon wedge.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently to avoid overcooking the salmon.

Nutrition (per serving)

• Calories: 445
• Protein: 38.5 g
• Carbohydrates: 16.4 g
• Fat: 26.1 g
• Fiber: 4.3 g
• Sodium: 788 mg
• Saturated Fat: 4.3 g
• Sugar: 6.9 g
• Cholesterol: 98 mg